February 27, 2020
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This is Gwaramari Gwaramari What is it?
-It has maida salt and baking soda That is why it is fluffy.
-Yes fluffy and it is prepared over slow flame So we eat it with tea It is a proper Newari breakfast So it s eaten with tea and just by itself as well Yes. Kids eat it just like that. Thank You.
-Come let’s eat it with tea Now we will buy some Malpua Fifty So we have got the breakfast from the front shop This is Gwaramari.
-Yes Which is, as you were telling, is like a fried bun It is very light and fluffy because baking powder is added to it. And along with these there is the Sel Roti and This looks like and Imarti(Indian Sweet) Yes but it is called Jerry, a substitute of the Jalebi It is very high in calorie Our tea is here And this?
-This… This is like a Bhatura(Indian flat bread) It is the small brother of the Bhatura What is called?
-It is called Swaari. It is made of all purpose flour.
-Yes With this there is…
-Malpua Wow hot Malpuas Fresh Malpua made of all purpose four and sugar.
-Yes There is a similarity between many food items in India and Nepal Like this thing is Jerry and it is like a Jalebi or Imarti Next Malpua too is very common and is prepared there as well There is Rabri Malpua and people also eat Malpua just by itself This resembles a bhatura, a thin Bhatura or Puri And this Sel Roti is a unique dish of Nepal It is our…
-Unique dish. It is crunchy from outside and is soft and fluffy inside I has saltiness.
-Yes but mild Very mild Crunchy crunchy and sweet Everything else is made of all purpose flour but this is made of rice Why is it called Roti? Generally it is called Sel But then sel sounds same as cell or battery.
-Right That is why they call it Sel Roti to differentiate It is like a Roti So that people don’t get confuse. In reality the name is Sel.
-Mostly Sel but then it is Sel Roti It is like What we call Puri Jalebi…
-Yes It is the same combination Ya its like its subsitute Younger brother of Bhatura Swaari Thin Puri and it is eaten wrapped over a Jalebi The sweetness of the Jalebi slightly mellows down due to this. Jalebi is so sweet in itself. Completely dipped in sugar syrup Eating these two together is a different experience The nice crunchiness of the Jalebi and then soft Swaari Here they don’t dip the Malpua in sugar syrup sugar is directly added to it. In fact I liked Malpua the most It is fresh And you see it is so crisp and well cooked from the sides And is soft and fluffy at the center It has a distinct taste Anubhav, we have arrived at the district of Bhaktapur It is also known as Khowpo in the local language Presently we are at the Durbar Square. And from here we will explore the place and its architecture And the food especially Wo, Jatamari And then Juju Dhau come let’s go and taste Is this Bara.
-This is Bal bara Is it made of rice or all purpose flour? It is made of all purpose flour but it doesn’t have the texture of a Malpua It is dipped in sugar syrup It is sweet Mathi(Indian Namkeen) Yes it is like sweet Mathi.
-Sweet mathi dipped in sugar syrup Give one piece of this as well Gud pak It is made of Khoya It is the specialty of Kathmandu It is an authentic sweet from this part It has the texture of the Dodha Burfi It is made of milk, Khoya, ghee, gond. Take some more.
-Gud Pak. Sukul Dhoka Mithai Pasal Thank You Who is winning? He is winning. It seems to be a serious game What is his structure called? It is called party. It is a resting house. It was made 100 years ago So those who used to go to the market To get rid of the tiredness they would rest here for 2-3 hrs and would then return home Walking down the lanes over here, I feel that we are back in time. Like in some ancient era we are in The architecture here is so beautiful and the people are so friendly. It is a very nice place The best thing here is that they have preserved all of these Wow Sometimes we make this at home Aloo Chop with puffed rice Murmura means… The one that we had yesterday.
-Yes Muri. We call it Muri At many places it is called Muri It is fun to have it puffed rice Plain puffed rice and aloo chop Very delicious and basic Less spices And spicy chutney Perfectly fried from both the sides Anubhav now we have arrived at Kamal Vinayak A place at Bhaktapur The Choila here is very special What is Choila?
-Choila is smoked meat After being smoked It is mixed with spices It is a special Newari dish Come This bamboo shoot is widely used in the North Eastern region of India And here too it is used Here too it is used especially with this dish What is he adding?
-Chicken cube Chicken cube.
-Yes for flavour They added chicken cube meat masala It has black eyed beans, potatoes onions, tomatoes, turmeric, salt, coriander, chilli It is called Aloo Tama What is it eaten with? Rice. With flattened rice. Very nice. Give us a plate It will be quite spicy.
-Yes it is spicy. Yes its is obvious from the red chilli that is added to it. We can call it rice beer. Yes it is rice beer but locally it is Thon. It is Thon or Chang I had drunk Chang at Dehradun fo the first time. Rest everywhere in Assam they have different process of making rice beer It has a nice sour taste You get a slight sweetness at the end It is both sweet and sour But it is more sour Come let us taste the Choila So basically the meat is first smoked then chopped into small pieces then ginger garlic paste red chilli, salt and they have tempered it with green garlic Just amazing the salt is just right. Salt is right and it is slightly spicy And it is perfectly complimenting the Chang when it was being made we thought it would be too spicy but the spiciness is quite balanced means there is a nice smoky flavour spiciness of the chili sauce A pungent smell and taste of mustard oil and some green garlic Amazing flavours How many Mugs do you drink? 3- 4 mugs and then you will sleep here No will go to work The pronunciation is ‘Chaila’ In the Newari language it is Choila Is Aloo Tama ready? Yes give us to taste. Here comes the Aloo Tama This is bamboo shoot along with it there is potatoes This is a soup there is a tangy flavour It is due to the bamboo shoots What a nice smell it has. Absolute freshness This is Juju Dhai.
-Juju Dhau In Newari language Juju means king Dhau is curd King Curd It has a creamy texture Absolutely like the Misti Dhai that people eat in Bengal The taste seems similar to me This has an earthy flavour as well Because it is set in earthen pots There is this nice dampness from the earthenware. Amazing taste If you come to Bhaktpur do eat the famous Juju Dhau Namaste Once her husband has got this home. To eat at home from the market. And he told her that you make it like this okay And it turned out well They had started the shop with potatoes and flattened rice After a while They made this for those who can’t chew flattened rice Is this cooked? It is like a pan cake made with Urad and Moong Dal On the top they had broken an egg and have fried it from both the sides this is the plain one And with this there is Black Channa and fenugreek curry It is little spicy but very tasty wow Ultimate. Just amazing It is great with the channa Mostly at Newari homes this is they make a stew of the meat And add it over it It is little porous due to the lentils so the pancakes absorbs the soup and the taste is different This is the same concept The channa is a thin gravy so when you add it the pancake absorbs the curry and that enhances the flavour Amma Very delicious This is nice as well This is like the dosa Yes it is like a dosa. It tastes like the south Indian Dosa You can call it lentil pancake Thank you brother. Today was an amazing day We tried the local Nepalese breakfast and then did the Bhaktapur Food Tour And meeting Amma was today’s highlight We have one more thing to try That is Chitwan’s Taas. We will go to Kathmandu and taste it. I am up for it. At the end we have Nepal special Taas Come let’s taste it This restaurant is Bhetghat Meeting each other Bhet word is used in Bihar as well Come let’s introduce you to kamal ji Is he making the Taas.
-Yes Ginger, garlic, garam masala and red chilli is pounded in mortar and pestle And the meat is marinated with it How many hours is it marinated for? 4-6 hours and only in mustard oil No other oil than mustard oil is used After that it is fried in mustard oil This masla will be added over the puffed rice The smell of mustard oil is amazing This is the edible Taas Not playing cards Taas Here comes our Nepal special Taas At Bihar’s Muzzafarpur, where I was born. It was a famous dish there meat was marinated on a griddle and then pan fried And along with it just like the puffed rice that has been served here there we used to get lightly toasted flattened rice and raw onions. That’s it. And some of the masala There they didn’t fry the masala they gave a little of the semi dry gravy It feels heaven when you eat it Like they say that food is emotion, memories Even if you have eaten anything 20-30 years back, the memory stays life long Come let’s taste The famous Chitwan Ka Taas From Bhet Ghat they have given some salad here. Cucumber, carrot, radish, onions. Then the Taas What is this?
-Radish pickle puffed rice and this Masla One masla is in our country And the other one is this masla from Nepal The difference between the two taas is that the one available here has more oil in it. There they don’t use much oil. They cover it so that it cooks in the steam they fry it in the griddle.
-Yes they make it in the gravy form Come let’s try the mutton pieces first How is it? Does it reminds you of Muzzafarpur?
-Yes This is a little salty. Because it is salty, they have served it with puffed rice to balance the flavours The meat is mixed with mustard oil ginger, garlic, red chili, garam masala and some turmeric. That is it And I personally feel that the taste of mutton is best when it is cooked with mustard oil I like it that way I enjoy it with mustard oil In muzzafarpur, do they use this same mustard oil? Yes Bihar, Bengal, Odisha In the Eastern part of India mustard oil is used for cooking Nepal shares the border with Bihar So there is a lot of influences in regards to food Like the black channa that we were having In Bihar people eat it a lot with Flattened rice and puffed rice

Randall Smitham